Sick and tired of feeling sick and tired?

There’s nothing like a warm soup on a cool winter evening. This unique soup pairs acorn squash, parsnips and apples together along with Stonyfield yogurt. The combination of fruits and sweet winter vegetables makes this soup a perfect way to end your day.

Ingredients

2 medium acorn squash, sliced lengthwise in half

3 cups vegetable broth

2 cups granny smith apples, cored, peeled and chopped

2 large parsnips, peeled and chopped

1/2 cup onion, chopped

2 teaspoons fresh ginger, peeled and grated

1/2 teaspoon sea salt

1 cup freshly squeezed orange juice

1 tsp. orange zest

1 freshly ground white pepper

Oikos plain Greek yogurt, plain

1 fresh basil, chopped

Directions

Place squash cut side down on rack set over gently simmering water in saucepan. Cover and steam until tender, about 10 minutes. Cool squash slightly. Scoop pulp and set aside.

Thanks so much for your comment, I usually strain it to get rid of the excess that may be clumpy in your soup to ensure a smooth consistency, however, it’s not a mandatory step and can easily be skipped if you don’t mind a bit of pulp/chunk in your soup. Thank you again for your comment….I hope you enjoy this tasty soup!